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Categories:
onions vegetable oil russet garlic fresh jalapen all-purpose chicken broth heavy cream tomatoes corn shredded Monterey Jack cheese parsley chipotle chili chicken markets
Viewed: 43 - Published at: 9 years agoIngredients
- 3 medium onions, chopped (about 2 1/2 cups)
- 1/2 cup vegetable oil
- 1 large russet (baking) potato
- 3 garlic cloves, minced
- 1 fresh jalapen:o chili, seeded and minced fine (wear rubber gloves)
- 1/4 cup all-purpose flour
- 3 cups chicken broth
- 2 cups heavy cream
- 3 plum tomatoes, seeded and cut into 1/4-inch dice (about 1 cup)
- 2 cups fresh or frozen corn
- 1 cup shredded Monterey Jack cheese (about 4 ounces)
- 1 tablespoon chopped fresh flat-leaved parsley leaves
- 1/2 canned chipotle chili in adobo sauce*, minced fine (about 1 teaspoon)
- 1 1/2 whole boneless smoked chicken breasts**(about 1 pound), skin and fat removed and meat cut into 1/2-inch dice
- *available at Hispanic markets and some specialty foods shops
- **available at some butcher shops and specialty foods shops
Method
- In a 6-quart heavy kettle cook the onions in oil over moderate heat stirring, until softened.
- Peel and cut potato into 1/4-inch dice.
- To kettle add potato, garlic, and jalapeno and cook stirring, 1 minute.
- Stir in flour, and cook over moderately low heat, stirring 2 minutes.
- Whisk in 2 cups broth and heavy cream and bring to a boil stirring.
- Add tomatoes, corn, Monterey Jack, parsley, chipotle, and chicken and simmer, stirring occasionally and adding enough of remaining cup broth to thin soup to desired consistency, 20 minutes, or until vegetables are tender.
- Season soup with salt and pepper.
